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This was a very easy version of Enchilades to make. I pretty much doubled the recipe in order to create leftovers for the family to just scoop over rice later. The only thing was that I found the mixture to be a tad runny/thin for the rolling part. But overall the family all enjoyed it so I'm most likely to repeat this one.

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Denise Powell November 17, 2005

Very mild enchiladas that are very kid-friendly but I like the red sauce spicy version of enchiladas better. Thanks for sharing!

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ellie_ August 10, 2004

I made this recipe for my family and they loved it. I did use medium Rotel in place of the chiles and it was delicious. I have to agree with Amy, this dish reheats well, I took leftovers for lunch the next day and they were almost as good as the night before.

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Katybird August 10, 2004

A recipe that went very well. My first 'from basics' enchilada. Added green and red peppers for a bit of colour and dropped the soar cream (couldn't locate it in Belgium). Praise from all who ate it, many thanks for this one.

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Dave Speed April 05, 2004

These were delicious! We eat a lot of Mexican food, and this will definitely go into our regular menu rotation. I added red, yellow, and green peppers (a frozen bag) to the filling, and used a little more cheese than called for. Leftovers reheat very well, too. Thanks for sharing this delicious dish!

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AmyMCGS February 02, 2004

Very Good!! I did use rotel instead of green chiles. I was a bit concerned that the sauce wasn't going to be spicy enough, but it was perfect with the spicy chicken filling! Thank you for sharing this yummy recipe.

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Sidd February 12, 2003
Chicken Enchiladas